Remember a couple weeks ago when I shared that roundup for fall-esque recipes that don’t contain pumpkin? Well the break from pumpkin was great, but it’s time for me to jump on the bandwagon once again. Starting with this Vegan Cranberry Walnut Pumpkin Bread.
This week I’m teaming up with a few blogger friends to bring you what we’re calling #pumpkinweek2015. Once we started throwing around the idea of a week filled with pumpkin recipes, I knew I had to make some sort of pumpkin bread. Sweet/quick breads are my one of my favourite things to make (and eat) EVER so I’m pretty surprised it took me this long to make one using pumpkin.
I’ve been experimenting with vegan baking a lot recently, partly because I keep forgetting to buy eggs, and partly because I’ve been in the mood for a challenge. But, regardless of the reason, I was also excited to try making this pumpkin loaf vegan. The first attempt was pretty good, but it was a little too moist, since I went heavy on the fruit purees. So, despite being really tasty straight out of the oven, it didn’t hold up well overnight.
However, attempt number two at making this vegan cranberry walnut pumpkin bread was spot on. The pumpkin bread was subtly spiced, sweet without being overpowering and the perfect combination of cakey and moist. Basically everything you want in a sweet bread. The only ‘problem’ is now I want to try vegan versions of all the other bread and loaf recipes I’ve made in the past.
Vegan Cranberry Walnut Pumpkin Bread
- 2 tbsp ground flax + 6 tbsp water
- 1½ cups spelt flour*
- 1 tsp baking soda
- pinch of salt
- 2 tsp pumpkin spice
- ⅓ cup coconut oil, melted
- ⅓ cup coconut sugar
- 1 tsp vanilla
- 1 tbsp apple cider vinegar
- 3 tbsp almond milk
- ½ cup applesauce
- ½ cup pumpkin puree
- ½ cup walnut pieces
- ½ cup dried cranberries**
- In a small bowl, mix together ground flax and water and let stand for about 5-10 minutes until a sticky egg like mixture forms
- Preheat oven to 350F and grease a loaf pan*** and set aside
- Add flour, baking soda, salt and pumpkin spice to a bowl and whisk thoroughly
- In a large bowl, beat together the flax egg and coconut sugar until well combined
- Stir in the vanilla, apple cider vinegar, almond milk applesauce and pumpkin pure
- Pour the dry ingredients into the wet ingredients and fold together until just combined
- Gently fold in the walnut pieced and dried cranberries. Do not over mix the batter
- Pour the batter into the greased loaf pan and top with more walnut pieces and cranberries if desired
- Bake for 45-50 minutes or until a knife or skewer inserted into the centre comes out clean
- Allow to cool for 15 minutes in the pan before transferring to a wire rack
- Cool completely before slicing
**I used sweetened dried cranberries, so if yours are unsweetened you may have to increase the amount of sugar to compensate for the tartness
***My loaf pan was 8½ x 4½ x 2½ but a slightly smaller one can work as well
More about #PumpkinWeek2015 October 18-23
Join 6 awesome bloggers as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!
Amanda from Diary of a Semi-Health Nut | Instagram
Suzie from Suzlyfe | Instagram
Erin from Table For Seven | Instagram
Becky from Olives n Wine | Instagram
Katie from Talk Less, Say More | Instagram
Giselle from Diary of an ExSloth | Instagram
Want to join in the fun?
Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link- up on Friday! We will each be picking our favourite posts from the hashtag to share on our blogsFriday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)
What about you?
- Are you on the pumpkin bandwagon right now? Or are you over it already?
- Have you ever made/had pumpkin bread? What did you think?
Share in the comments below!
This post was included in the following linkups:
More Hidden Veggie Muffins and Loaves: